Beef Stew is often prepared with a tomato base, but this recipe contains no tomato. The 'gravy' is a balanced combination of red wine and beef broth flavored with fresh thyme. Choc-full of mushrooms, carrots, potatoes and tender beef, this stew is a winner! One of the secrets to great stew is using chuck roast rather than stew meat.
This is an easy dish to prepare, but is does take time to 'stew' to allow the flavors to fully develop. This stew is great served with cornbread on the side. Warm stew on a cold winter's day is very comforting!
- Heat 1 tablespoon olive oil in stock pot.
- Add garlic, stirring until fragrant.
- Add onion and saute until caramelized.
- Add mushrooms and cook until browned.
- Transfer garlic-onion-mushroom mixture to another container and set aside.
- Heat remaining 2 tablespoons olive oil in stock pot.
- Combine cubed chuck roast with flour in plastic bag. Add flour coated beef to oil (toss the plastic bag in the trash), browning well.
- Add wine to browned beef, scraping any bits that may have stuck to the bottom of the stock pot.
- Add garlic-onion-mushroom mixture, fresh thyme, and beef broth. Cover and simmer on low for 1 1/2 hours.
- Add carrots and potatoes. Simmer an additional hour.
- Adjust with salt and pepper to taste.